Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided

  3. 1/2 cup dry bread crumbs

  4. 1/4 teaspoon salt Pinch pepper

  5. 1-1/2 pounds ground beef

  6. 1/4 cup water

  7. 1/4 cup ketchup

  8. 1 teaspoon Worcestershire sauce

  9. 1/2 teaspoon prepared mustard

  10. 1 tablespoon all-purpose flour

  11. 2 tablespoons cold water

  12. 6 cups hot cooked egg noodles Chopped fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties. In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties. Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired. Yield: 6 servings.


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